Steak Recipes

[Newfie]

You sure do love your...... er....

LOL, you were saying??

[Labman]

There's nothing like a big Caribou or Moose steak on the BBQ! Newfie you can back me up on this one, man! "Got ta git me moose b'y!"

[nhcigarfan]

Never had moose and Caribou is something I've only read about. I read that because the feed on lichen and real bland stuff that the meat is less gamey than a most and really tasty.

[Newfie]

There's nothing like a big Caribou or Moose steak on the BBQ! ....snip

Dude knows what he's talking 'bout ladies & gents. And trust me, you ain't had decent caribou 'till you've eaten from an animal from the Labrador wilds.

Mmm-mmmmmmmmmm good.

Never had moose and Caribou is something I've only read about. I read that because the feed on lichen and real bland stuff that the meat is less gamey than a most and really tasty.

That's true Tyler. Normally very lean too.

[hex1848]

It really depends on what kind of mood I'm in. I'll do the basic salt & pepper thing with a little Worcestershire sometimes.

I also like to make a marinade with some Mojo, Worcestershire sauce, and some Montreal Steak Seasoning.

I bought one of these: http://importfood.com/mortarpestle.html a couple of weeks back. I made a kick ass marinade with a couple of cloves of garlic, some fresh rosemary, fresh basil, fresh thyme and fresh oregano (yes I have a garden). Added some balsamic vinegar, some Worcestershire sauce, and some sugar, salt and fresh cracked pepper. I basically grinded all the herbs and garlic with the mortar & pestle and added the wet stuff. I got 2 3/4 pound rib eyes and marinated them with this for a few hours. They went great with some of my roasted garlic mashed potatoes.

I love to cook, but I rarely measure anything or use recipes to a t. I just mix stuff together till I think its going to be tasty (and it usually is)

[Newfie]

Hey Hex, I have a paste I use occasionally on a Prime Rib that needs a M&P to prepare. If you're interested, PM me and I'll send you the recipe.

[Kass]

My roomate has this kick ass flank steak recipe... I can't remember it exactly but its somethin like 1/2 cup soy sauce, 1/3 cup sugar, garlic cloves, 2 tbs seasame oil... probably something else too. I'll edit when I find out. But it's damn good.

[The Korean]

My roomate has this kick ass flank steak recipe... I can't remember it exactly but its somethin like 1/2 cup soy sauce, 1/3 cup sugar, garlic cloves, 2 tbs seasame oil... probably something else too. I'll edit when I find out. But it's damn good.

That sounds like a Korean recipe my mother makes. Something about, she gave me the recipe, but mine never comes out like hers.

As far as steaks go. I season with salt, pepper, and a little Tony C's. Then I cut about 3 small slits in the steak, and put a slice of garlic in each of them. Crank the pit up and let it get nice and hot, so hot your eyes brows feel like they are on fire when you lift the lid. Then I slap the steaks on the grill, close the grill. For my steak I wait about 2 minutes and flip it over for another min or two and mine is as done as I want it. The rest of my family likes there barely pink, but hey it's their loss. I only flip once or twice on each side, but before I do, I pour some melted butter on it.

I love steamed veggies, and a baked potato with mine, and and lets not forget a fresh baked loaf of bread, or french bread.

[Kenyth]

That sounds like a Korean recipe my mother makes. Something about, she gave me the recipe, but mine never comes out like hers.

As far as steaks go. I season with salt, pepper, and a little Tony C's. Then I cut about 3 small slits in the steak, and put a slice of garlic in each of them. Crank the pit up and let it get nice and hot, so hot your eyes brows feel like they are on fire when you lift the lid. Then I slap the steaks on the grill, close the grill. For my steak I wait about 2 minutes and flip it over for another min or two and mine is as done as I want it. The rest of my family likes there barely pink, but hey it's their loss. I only flip once or twice on each side, but before I do, I pour some melted butter on it.

I love steamed veggies, and a baked potato with mine, and and lets not forget a fresh baked loaf of bread, or french bread.

Bulgogi? A korean flank steak marinde recipe made with thin sliced flank steak. It's similar to Teriyaki.

[nhcigarfan]

Hey Hex, I have a paste I use occasionally on a Prime Rib that needs a M&P to prepare. If you're interested, PM me and I'll send you the recipe.

Ooh I want it.

[hex1848]

yeah, post it in a seperate thread :-)

Once I get my hummus and pesto recipies down, I'll post them as well.

[Kenyth]

It depends on the quality and tenderness of the meat. For good steak, I season lightly.

When buying steak, look for a nice dark red color rather than bright red. Avoid packages with big pools of bright red fluid in the bottom. Look for a finely marbled steak, and avoid those with too much fat and gristle. Look at both sides of the steak ,if possible, for quality. If buying from the counter, ask the butcher to trim the fat for you if it isn't done already.

I first tenderize the meat and prepare it for a light marinade by poking lots of holes in it with a fork. You can also tell how tender the steak is this way. The fork should slide in and out relatively effortlessly. If it's not done already, I trim the steak, removing fat and gristle. Then, I put the steaks in a shallow dish, rub in Worcestershire sauce on both sides and sprinke with salt, pepper and garlic powder or All purpose seasoning. Goya Adobo all purpose seasoning works well for this. I let them sit for a few hours in the fridge, flipping them in the pan once or twice.

Prepare the grill by pre-heating it VERY hot. Around 700F is preferable.

While doing this make a preparation of garlic butter using fresh or jarred garlic and real dairy butter. Add a splash of Worcestershire if desired and a tablespoon or so of your favorite steak sauce to thicken the mixture.

Give the grill bars a quick brush to prevent sticking. Be careful as a grill this hot will singe you!

Put the steaks on the extremely hot grill to sear them. Once one side is well seared, flip the steak over onto a different area of the grill to sear the other side.

Once both sides are seared, turn down the grill to about 300F and brush the steak with garlic butter. Let it cook with a closed lid until it is one notch below your desired doneness. Flip it one last time and brush the other side with garlic butter as well. Cook until it is done.

If you like more garlic butter, you can brush it on periodically during the cooking. Keep a close eye on steak while it's cooking! A single flare up can ruin a rare or Med-rare steak in a minute or less!

Drenching a good steak in lots of spicy sauces or strong marinades ruins it IMHO. Also, don't use the powdered meat tenderizer. Save that stuff for round steak or chuck steak and the like.

[metaldonnieg]

One time last summer I took some steak straight out of the package and threw it on the grill then cut an orange in half and squeezed a half onto each side of the steak while it was cooking.

It was different...

I'm going to have to try it a couple more times before I decide if I really liked it better than the usual way.

Also, marinating overnight in Italian dressing is a great way to make a cheaper cut of meat taste better. Try it. You'll be surprised. (sorry if that was already mentioned, I didn't read the entire topic)